Pasteurizing apparatus.



H. E. WEBER.

PASTEURIZING APPARATUS. APPLICATION FILED AUG. 20, 1909.

951,893. Patented Mar. 15,1910. A

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H. E. WEBER.

PASTEURIZING APPARATUS.

APPLICATION 111.111) AUG. 20, 1909.

Patented Mar. 15,1910.

3 SHEETS-SHEET 2.

Witnesses;

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H. E. WEBER.

PASTEUBIZING APPARATUS. APPLICATION FILED AUG. 20, 1909.

951,893, Patented Mar. 15, 1910.

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PASTEURIZING APPARATUS.

Specification of Letters Patent.

Patentedltltar. 15, 1914).

Application filed August 20, 1909. Serial No. 513,860.

To all whom 'it may concern.

Be it known that I, HENRY E. WnnER, a citizen of the United States,residing at -Canton, in the county of Stark and State of Ohio, haveinvented an Improvement in Pasteur zing Apparatus, of which thefollowing is a specification.

For properly pasteurizing milk, it is desirable, if not necessary, toquickly heat the same to a temperature of about 1410 F., then to holdthe milk uniformly and continuously at this temperature for a period ofsome eighteen to twenty minutes, and

-' this object is attained by providing a series of two or morealternately concave and convex cone-shaped or dome-shaped pans havingupright spiral flanges therein forming endwiseinclined spiral. troughsin which the milk is adapted to flow, and by providing correspondingducts in the bottoms of the pans underneath the troughs, with thin sheetmetal walls between the ducts and the troughs, in which ducts theheating or cooling medium is adapted to flow, preferably in thedirection opposite to the flow of the milk. A preferred arrangement ofan apparatus embodying this eneral idea, together with several modi edforms of details, are illustrated in the accompanying drawings, formingpart hereof, in which Figure 1 is a side elevation of the apparatusshowing the two upper spiral troughs in cross section on line 22, Flg.2; Fig. 2, a plan view of the top or initial trough; Fig. 3, afragmentary enlarged section showing a modified method of-making the siral trough; Fig. 4:, a fragmentary section s owing another modifiedform of making the same; and Fig. 5, an elevation section showing anapparatus composed of two dome:

shaped pans.

Similar numerals refer to similar parts throughout the drawings. Theapparatus, as shown in Figs. land 2, includes a series of alternatelyconcave and convex cone-shaped pans '1, 1" and 1, arranged in a verticaltier, and each pan is provided with a doublebottom com osed of the twowalls 2 or 2 and 3 or 3, etween which walls is provided the spiral duct4.- or 4", in which-the heating or cooling medium is adapted to flow.

The lower bottom is preferably pressed or cast of metal havingsufficient strength and thickness to form a substantial frame for thepan, and to prevent a conduction of heat from or to the heating orcooling medium; and the upper wall is made of thin sheet metal throughwhich the heat of the heating medium or of the milk is readilyconducted.

The upper thin bottom of each pan is provided with an upright spiralflange 5 or 5*, forming in each case the spiral trough 6 or 6 which isgradually inclined downward from the periphery to the center of theconcave pans and from the center to the peripher of the convex pans,in-which troughs the milk is adapted to flow by gravity; The respectiveans are provided with the central or peripheral outlets 7 or 7*, throughthe openings of which the trough of'each pan is adapted to dischargeinto the upper end of the trough of the pan next below. The spiralflange is preferably made by crimping or corrugating the sheet metal, asshown in Fig. 1, and the resulting walls of the flange are preferablyspaced slightly apart, thus forming the channel 8 or 8 extending upwardfrom and communicating with the adjacent duct. The bottoms of thetroughs are preferably formed flat and are also preferably laterallyinclined upward and outward, thus resisting the centrifugal force of thefiowing'milk and causing the same to fill the channel in substantiallyuniform depth throughout its width. I

The lower thick bottom of each pan is referably shaped to present thespiral flat ace 9 or '9 opposite and adjacent to the bottom of eachtrough, thus forming the intervening duct 4 or 4;; and the spiralshoulders 10 or 1O thus formed on the lower wall provide a suitable su'ort for the corresponding angle at one s1 e of the bottom of thespiraltrough, the abutment of which an le with the shoulders serves tosubstantia ly separate the adjacent sections of the spiral duct. It willbe understood, however, that it is not essential to make an imperviousjoint at this juncture, for the reason that such portion of the liquidheating out in a thin ti or cooling medium as may seep through a loosejoint will not be sufficient to materially affect the normal flow of thebulk of the same longitudinally along the duct.

The inlet pipe llfor each concave pan communicates with the lower innerend of the spiral duct asat 12, and the outlet pipe 13 for the same panleads from the upper outer end of the duct as at 14; while the inletpipe 11 for each convex pan communicates with the lower end of the ductas at 12, and the outlet pipe 13 for the same pan leads from the innerupper end of the duct as at 14*. The respective pipes of the heatingpans, prefer-ab y the four upper pans, are connected with a suitablereservoir, as a hot water boiler, not shown, and the heating liquid isthus caused to flow through the respective inlet pipes, thence upwardthrough the spiral groove and thence through the outlet pipes, either bynatural circulation or by the use of pumps, not shown, as may bedesired. The inlet and outlet pipes of. the cooling pans are similarlyconnected with a suitable cold water or brine reservoir, and the flow ofcooling liquid is arranged to pass upward through the duct in each pan.

The walls of the upper or initial heating pan are providedwith theperipheral extensions 15 and 16 by which is formed the receiving trough17, the flat channel of which is made quite wide at its rear end, fromwhich it is gradually tapered in width to its forward end where it opensinto or merges with the spiral trough 6 of the upper pan. The steaminlet pipe 18 communicates with the forward end of'the wide duct 19which is formed between thewalls of the bottom of the receiving trough,and the steam outlet pipe 20 leads from the rear end of this duct. Thetransverse partition 21 separates the steam duct of the receiving troughfrom the hot water duct of the upper pan.

Milk is received into the hopper 22 which is provided with thewide-mouthed nozzle 23 which is adapted to discharge the milk in a widestream into the rear end of the receiving trough, whence the milkspreads m over this trough and flows along the same and on along thetrough 6 in the upper concave pan, and thence throu h the severaloutlets and along the troug s of each succeeding pan. The steam passesthrough the duct of the receiving trough in the opposite direction fromthe flow of the milk, and is arranged to quickly heat the same to atemperature of about 140? F., by the time the milk reaches the ordinarytrough 6 of the upper pan. The hot water which flows through the duct ofthis pan and the ducts of each succeeding heating pan is maintained atsuch a temperature as to continuously and uniformly keep the milk at atemperature of about 140 F at all times. And finally, the cold water orbrine which flows through the duct or ducts of the lower pan or pans,quickly cools the milk to a temperature near to freezing, say about 35F., thus completing the process and giving at all times a certain andpositive control over each feature thereof.

It is evident that when the milk spreads out and flows in a thin film'along the wide flat channel of the receiving trough, the same issuddenly heated to the required initial temperature of say 140 from thesteam in the corresponding duct by conduction' through the thinintervening wall forming the bottom of the trough; and that when thesteam flows upward in the direction opposite to the flow of milk, themost efficient methodqof heating by convection is accomplished. And,likewise, as the milk procoeds on through the successive troughs of theheating pans, it flows in a comparatively shallow stream of uniformdepth on the flat and transversely inclined bottoms of the troughs, thusbringing each particle of milk in close contact with the heating bottomsof the troughs; and as the hot water flows upward preferably in adirection the reverse of the flow of milk, the agitation of the movingwater brings all its particles successively in contact with theheat-conductive walls of the duct which form the bottom and sides of themilk troughs, thus heating them by convection in the most efiicientmanner. It will be understood that the flowing motion of the milk alongthe troughs causes all the particles thereof to successively come incontact with the heated bottom or side walls of the trough, thus keepingthe whole body of the milk uniformly and continuously heatedbyconvection to the required temperature of about 140 during the wholeperiod the milk is flowing through the heating pans, which are soarranged that the flow of milk through them will require the desiredperiod of some eighteen to twenty minutes. And finally, the milk issuddenly and uniformly cooled in the same manner by flowing through thetroughs of the lower pans, by the use of a liquid cooling medium in theducts thereof instead of a heating'medium.

Certain modified methods of makin the bottoms of the pans areillustrated in 3 and 4. In'the first modified form, a plain lower bottom.2 is used on which the angles of the bottoms of the spiral troughs 6are adapted to rest, thus separating the respective ducts 49 from eachother, which arrange ment gives these ducts a triangular cross sectioninstead of the rectangular shape as shown in Fig. 1; and in the secondmodified form, each trough 6 is, shown to be made out of a separatestrip of sheet metal 3, the respective edge port ons of which may beriveted to the lower wall 1 or soldered to the adjacent trough, as shownin the figure;

longitudinal inclination throughout their length, thus giving the jaws 1and 1 a dome shape instead of the cone shape shown in the other figures.By this arrangement,

the rate ofthe flow of milk is kept substantially constant at all timesthroughout the different parts of the respective pans, which serves toprevent an excessive accumulation or overflowing of t e milk at anystage of the process.

It is evident that it is not always essential to form the severaltroughs with flat bottoms or to laterally incline the same upward andoutward, nor is it always necessary to extend the ducts for therespective troughs upward into the several flanges thereof; andfurthermore, under certain conditions, the heating or cooling fluid orliquid can be caused to flow in the same direction as the flow of milk,but it is preferred to employ the specific features of construction andoperation set forth herein, toobtain the best control and the mosteflicient performance of the pasteurizing process. Neither is itnecessary to make the receiving trough spiral or integral with the upperpan, nor to begin at the top of the tier with a concave pan, but, thisarrangement is convenient for facilitating the continuous flow of milkfrom the receiving pan.

' Furthermore, it is notessential to arrange the troughs spirally 1nconcave and convex pans, but such arrangement not only facilitates theuniform and contlnuous flow of the milk and the heating and coolingmediums,

but also serves to economize space and conserve the heat by the use of acommon par- I tier of pans having upright flanges therein formingendwise-inclined troughs, corresponding ducts'in the bottoms of the pansunderneath the troughs, with heat-conductive walls intervenin betweenthe ducts and the troughs, means flor flowing a heating liquid throughthe ducts of oneor more of the upper pans, andmeans for flowing acooling liquid through theducts of one or more of the lower pans.

3. A pasteurizing apparatus including a tier of pans having uprightspiral flanges therein forming endwise-inclined spiral troughs,corresponding ducts in the bottoms of the pans underneath the troughs,with heat-conductive walls intervening between the ducts-and thetroughs, the bottoms of the troughs being formed flat and laterallyinclined upward and outward and the trough of each pan having an outletleading into the upper end of the pan-trough next below.

4. A pasteurizing apparatus including a tier of pans having uprightspiral flanges therein forming endwise-inclined spiral troughs,corresponding ducts in the bottoms of the pans underneath the troughs,with heat-conductive walls intervening between the ducts and thetroughs, the bottoms of the troughs being formed flat, and the trough ofeach pan having an outlet leading into the upper end of the pan-troughnext below.

5. A pasteurizing apparatus including a tier of pans havinguprightspii'al flanges therein forming endwise-inclined spiral troughs,corresponding ducts in the bottoms of the pans underneath the troughs,with heat-conductive walls intervening between the ducts and thetroughs, the trough of each pan having an outlet leading into the upperend of the pan-trough next below.

6. A pasteurizing apparatus including a tier of pans having uprightspiral flanges therein forming endwise-inclined spiral troughs,corresponding ducts in the bottoms of the pans underneath the troughsand extending upward into the flanges, with heatconductive wallsintervening between the ducts and the troughs, the trough of each panhaving an outlet leading into the upper end of the pan-trough nextbelow.

7. A pasteurizing apparatus including a tier of alternately concave andconvex pans having upright flan wise-inclined troughs, correspondingducts in the bottoms of the pans underneath the troughs, withheat-conductive walls intervening between the ducts and the troughs,

the trough of each pan having an outlet,

leading into the upper end of the pan-trough next below.

8. A pasteurizing apparatus including a tier of pans having uprightspiral flanges therein forming endwise inclined spiraltroughs,"corresponding ducts in the bottoms of the pans underneath thetroughs, w1th heat-conductive walls intervening between the ducts andthe troughs, the trough of each pan having an outlet leading into theupper end of the pan-trough next below.

9. A pasteurizing apparatus including a tier of pans having u rightflanges therein forming endwiseinc ined troughs, correes therein formingendsponding ducts in the bottoms of the pans underneath the troughs,with heat-conductive walls intervening between the ducts and thetroughs, the trough of each pan having an outlet leading into the upperend of the pan-trough next below..

10. A pasteurizing pan having an upright flange therein forming anendwise-inchned trough, a corresponding duct in the bottom of thepanunderneath the trough, with a heat-conductive wall intervening betweenthe duct and the trough, and means for flowing a heating or coolingfluid upward through the duct.

11. A pasteurizing pan having an upright flange therein formlng anendwise-inclined trough, a corresponding duct in the bottom of the panunderneath the trough, with a heatf conductive wall intervening betweenthe duct and the trough, and means for flowing a heating or coolingfluid through the duct.

12. A pasteurizing pan having an upright spiral flange therein formingan endwiseinclined spiral trough, a corresponding duct in the bottom ofthe pan underneath the trough, with a heat-conductive wall interveningbetween the duct and the trough, the bottom of the trough being formedflat and laterally inclined upward and outward.

13. A pasteurizing pan having an upright spiral flange therein formingan endwiseinclined splral trough, a corresponding duct in the bottom ofthe pan underneath the trough, with a heat-conductive wall interveningbetween the duct and the trough, the

- bottom of the trough being formed flat.

14. A pasteurizing pan having an upright spiral flange therein formingan endwiseinclined spiral trough, a corresponding duct in the bottom ofthe pan underneath the trough, with a heat-conductive, wall interveningbetween the duct andthe trough.

15. A pasteurizing pan having an upright spiral flange therein formingan endwiseinclined spiral trough, a corresponding duct in the bottom ofthe pan underneath the trough and extending upward into the flange, witha heat-conductive wall intervening between the duct and the trough.

16. A pasteurizing pan having an upright spiral flange therein formingan endwiseinclined spiral trough, a corresponding duct in the bottom ofthe pan underneath the trough, with a heat-conductive wall interveningbetween the duct and the trough.

17. A pasteurizing pan having an upright flange therein forming anendwise-inclinecl trough, a corresponding duct inthe bottom of the panunderneath the trough. with a heat-conductive wall intervening betweenthe duct and the trough. v

18. A pasteurizing apparatus including a heating pan, a receiving troughhaving an endwise-inclined channel opening into the pan, a duct in thetrough underneath the channel,-with a heat-conductive wall interveningbetween the duct and the channel, and means for flowing a heating fluidupward through the duct.

' 19. A pasteurizing apparatus including a heating pan, a receivingtrough having an endwise-inclined channel opening into thev pan, a ductin the trou h underneath the channel, with a heat-con uctive wallintervening between the duct and the channel, and means for flowing aheating fluid through the duct.

20. A pasteurizing apparatus including a heating pan, a receiving troughhaving an endwise-inclined channel opening into the pan, a duct in thetrough underneath the channel, with a heat-conductive wall interveningbetween the duct and the channel.

21. A pasteurizing apparatus including a heating pan, a receiving troughhaving an endwise-inclined flat channel opening into the pan, a duct inthe trough underneath the channel, with a heat-conductive wallintervening between the duct and the channel.

- HENRY E. WEBER.

Witnesses:

RUTH A. MILLER,

WVM. R. RHOADS.

